A superfood salad for when you need some extra energy. Cook the potatoes in advance and it’s quick to assemble for a nutritious and delicious lunch.
Equipment
- Large saucepan
- Large bowl
Ingredients
- 1.5 lbs Little Potatoes (this recipe uses Little Pearls™, but you can use any kind you like)
- 2 Tbsp red quinoa, cooked and chilled
- 1 avocado, diced
- 1 lime, juice and zest
- 1/4 cup olive oil
- (To taste) salt and pepper
Toppings:
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup toasted almonds, chopped
- 1/2 cup sprouts
- 2 sprigs fresh mint
- 1/4 cup feta
Instructions
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Step 1
Boil Little Potatoes 10 to 15 minutes until fork tender, then strain and cool. This can be done in advance for quick assembly.
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Step 2
Cut potatoes in half and place in a bowl. Gently combine with quinoa, avocado, lime juice, lime zest, olive oil, and salt and pepper.
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Step 3
Serve on a platter or portion to smaller dishes and top with seeds, nuts, sprouts, mint, and crumbled feta.